Print

Spicy Jalapeño Popper Soup with Grilled Cheese Dippers Recipe

Print Recipe

★★★★★

4.8 from 119 reviews

This Spicy Jalapeño Popper Soup with Grilled Cheese Dippers is a cozy, creamy soup inspired by the flavors of classic jalapeño poppers. Loaded with crispy bacon, sharp cheddar, cream cheese, and a kick of jalapeños, this soup is perfectly paired with golden, melty grilled cheese sandwich strips for dipping. It’s an indulgent comfort meal with layers of smoky, spicy, and cheesy goodness.

Ingredients

Scale

Soup

  • 6 slices bacon, chopped into small pieces
  • 1 medium yellow onion, diced
  • 4 medium jalapeño peppers, seeds removed, finely diced
  • 2 teaspoons garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy whipping cream
  • 8 ounces cream cheese, softened, cubed
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 4 green onions, thinly sliced, for garnish

Grilled Cheese Dippers

  • 8 slices sandwich bread
  • 4 tablespoons unsalted butter, softened
  • 8 slices sharp cheddar cheese

Instructions

  1. Cook the bacon: In a large pot over medium heat, cook the chopped bacon pieces until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot for additional flavor.
  2. Sauté onions and jalapeños: Add the diced onion and finely diced jalapeño peppers to the pot with the bacon fat. Sauté until softened and translucent, approximately 5 minutes.
  3. Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
  4. Add flour: Sprinkle the all-purpose flour over the vegetables and stir thoroughly to coat. Cook this mixture for 1-2 minutes to remove the raw flour taste, helping to thicken the soup later.
  5. Add chicken broth: Gradually whisk in the chicken broth while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for about 5 minutes until it starts to thicken slightly.
  6. Add cream and cheeses: Reduce the heat to low. Stir in the heavy whipping cream, cubed softened cream cheese, and shredded sharp cheddar cheese. Continue to stir until all the cheeses are completely melted and the soup is smooth and creamy.
  7. Season and add bacon: Season the soup with kosher salt, black pepper, and red pepper flakes. Stir in the cooked bacon pieces to infuse savory flavor.
  8. Prepare grilled cheese dippers: Butter one side of each bread slice with the softened unsalted butter. Place cheddar cheese slices between two bread slices, ensuring the buttered sides face outwards for crispiness.
  9. Cook sandwiches: Heat a skillet over medium heat and cook each sandwich for about 3-4 minutes per side, or until golden brown and the cheese inside is melted and gooey.
  10. Serve: Cut the grilled cheese sandwiches into strips (dippers). Ladle the soup into bowls, garnish with thinly sliced green onions, and serve immediately with the grilled cheese dippers on the side.

Notes

  • For less heat, reduce the amount of jalapeños or remove all seeds and membranes.
  • Use thick-cut bacon for extra smoky flavor and crispy texture.
  • The soup can be made vegetarian by substituting chicken broth with vegetable broth and omitting bacon.
  • Leftover soup reheats well on the stovetop over low heat, stirring frequently.
  • Grilled cheese dippers can be made ahead and reheated in a skillet or oven for crispiness.

Keywords: Jalapeño Popper Soup, Spicy Soup, Bacon Cheese Soup, Grilled Cheese Dippers, Comfort Food, Cheesy Soup

Find it online: https://tastybella.com/spicy-jalapeno-popper-soup-with-grilled-cheese-dippers-recipe/